Vigan Empanada differs in most of the empanadas that I’ve tasted in many ways, for one, it uses the local longganisa (sausage), that were perfectly seasoned and cured. Another reason is the use of green papaya to add texture to the dish.

When I tasted it, I realized, I need to try and cook this recipe. Here’s my take on this famous Vigan Empanada.

How to make Vigan Empanada:

For the Filling:

Heat oil in a pan and saute garlic and onion.

Add the Vigan longganisa then season with salt and pepper, cook until brown.

Transfer the mixture in a bowl then add grated papaya then mix well and set aside.

For the Dough:

In bowl, combine flour, butter, water & coloring (or anatto water) mix well until dough is formed. Set aside.

Divide the dough into 6 equal portions and roll it into balls. Let the dough cool for 20 minutes.

Assembly & Cooking:

Dust the table with flour to prevent the dough from sticking.

Flatten each dough using your palm, then fully flatten it using a rolling pin.

Place 3 tablespoons of filling over the flatten dough, then leave a space in the middle for the raw egg.

Fold and seal the sides, then trim the edges. Continue until all dough have been consumed.

Heat enough oil in a pan, then deep fry empanada for 3 minutes or until crisp.